Jamaican Jambalaya - cooking recipe

Ingredients

4 boneless skinless chicken thighs
12 ounces cured andouille sausages (precooked, sliced) or 12 ounces smoked sausage (precooked, sliced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1/2 of a medium white onion (diced)
2 stalks celery (diced)
14 1/2 ounces diced tomatoes
2 tablespoons jamaican jerk seasoning (Wildtree brand)
2 tablespoons roasted garlic grapeseed oil
3/4 cup white rice
3/4 cup water

Preparation

Heat a large skillet over medium high heat. Add chicken through grapeseed oil). Bring to a boil.
Add 3/4 cup rice and 3/4 cup water to skillet, and return to a boil.
Reduce heat to med-low, COVER, and cook for 25-30 minutes until rice is tender and liquid is absorbed. Uncover, fluff with a fork, and serve.